Wash okra (bhindi) under running water, drain them completely. Wipe them dry with a clean cloth. Remove the top and bottom parts. Cut them to half inch pieces.
Heat oil in a pan. When the oil hot add cumin seeds and Asafoetida.Add green chilies and chopped bhindi turmeric powder and salt and mix well.
Cover the pan with a lid and cook the bhindi 5-6 minutes on low heat or until bhindi turns soft.
Keep on checking in between and stir Occasionally, so that the bhindi does not stick to the bottom of the pan.Now cook without covering for 2-3 minutes or until stickiness goes off.
Now add red chilli powder, coriander powder, dry mango powder and garammasala to the pan. Mix well and let it cook (without covering) for 3-4 minutes, stirring in between.
Now bhindi is ready. Serve it hot with hot chapati or plain paratha.
